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Fish finger burger

updated

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Ingredients for 2 servings:

  • 8 fish fingers, frozen
  • 3 tbsp cucumber salad, Danish or gherkins in slices
  • 2 tbsp cucumber juice
  • ½ apple, red, with peel, pitted, finely diced
  • 3 tbsp salad cream
  • ½ red onion(s), cut into fine rings
  • 2 ciabatta rolls
  • ½ box of cress
  • 2 leaves of lettuce, e.g. Lollo biondo

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Fry the fish fingers according to the package instructions. Drain the cucumber salad on kitchen paper, reserving the juices. Mix the apple cubes with the cucumber juices and stir in the salad dressing. Cut the rolls in half, spread the dressing on the cut sides, and sprinkle with cress. Top the bottom rolls with lettuce leaves. Carefully place the fish fingers on the salad and top with cucumbers and onions. Place the top rolls on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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